Hyderabadi Coconut Chicken

Marinate the chicken

• Mix the chicken thighs with the natural yoghurt, half the ground turmeric, half the chilli powder (the chilli powder is optional depending on your taste) and a pinch of salt. Set aside while you prepare the coconut onion masala.

Prepare the coconut–onion masala paste

• Thinly slice the onions. You will use 2/3 onions for this masala paste, then keep the rest of the onion for when you make the curry. Heat a dash of oil in a pan. Fry 2/3 of the onions until golden brown then transfer from the pan.
• In the same pan, dry-roast the desiccated coconut for 2–3 minutes until fragrant and light golden.
• Cool slightly, then blend the fried onions and roasted coconut into a smooth paste. As the desiccated coconut is dry, add 3–4 tbsp warm water when blending for a creamy texture (you can also use coconut milk).

Make the curry base

• Heat another dash of oil in a pan. Add the cardamom pods, bay leaf, cinnamon stick, poppy seeds and cloves, then sauté for 2 minutes, until aromatic. Add the reserved 1/3 onion and cook till light brown.
• Add the ginger and garlic paste; fry for 2-3 minutes, then add the marinated chicken; fry on a medium heat until it changes colour and starts releasing moisture.
• Add the rest of the ground turmeric, chilli powder, and ground coriander mix well.
• Now add the coconut–onion masala paste and about 2 cups hot water. Slit the green finger chillies and add them too. Cover and simmer on low for 20–25 minutes until the chicken is tender and the oil separates.

Cook the rice

• Meanwhile, cook the basmati rice according to the packet instructions.

Finish the dish and Plate Up

• Just before serving, add the garam masala to the chicken and cook for another 2 minutes.
• Chop the fresh coriander and fresh mint. Garnish with the chopped coriander and mint and serve with the basmati rice, tuck in and enjoy